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Beef koftas with cacik sauce |

Brunch, Salted, Cheese, Vegetables and Fruits, Beef, Lamb

Koftas are spicy meatballs that are very popular in Middle Eastern cuisine. 

Note

You can vary this recipe with different meats.

Ingredients

Recipe for 12 tapas ou 4 pers

Kofta Dumplings

250 Gr
Ground beef
250 Gr
Ground lamb
150 Gr
Onion
3 Clove(s)
Crushed garlic
60 Ml
Breadcrumbs
1 Unit(s)
Egg
1 Tbsp
Ground coriander
1 Tbsp
Cumin powder
1 Tbsp
Paprika
0.50 Tsp
Freshly ground black pepper

Cacik sauce

300 Ml
Plain greek yogurt 0%
200 Gr
English cucumber
2 Clove(s)
Chopped garlic
0.50 Unit(s)
Lemon juice
1 Tbsp
Olive oil
2 Tbsp
Mint

Assembly, finish

12 Leaf(ves)
Boston lettuce
  • Salt and pepper
  • Vegetable oil
Beef koftas with Cacik sauce |

Preparation time: 60 min

  • Setting up

    Combine the two ground meats in a bowl.

    Finely chop the onions, mince the garlic cloves.

    Peel and grate the cucumber flesh.

    Finely chop the mint leaves.

    Wash the Boston lettuce leaves.

  • Kofta Dumplings

    In a large bowl, combine ground meat, chopped onion, crushed garlic, bread crumbs, ground coriander, ground cumin, sweet paprika, salt and ground black pepper. Mix all ingredients well so that they are well incorporated.
    Shape the meat into small, walnut-sized balls. You can use your wet hands to prevent the meat from sticking to your fingers.
    Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs in two or three batches and brown them on all sides for about 8 to 10 minutes, until they are cooked through.
    Remove koftas from pan and place on a paper towel-lined plate to remove excess grease.
     

  • Cacik sauce

    In a large bowl, combine the plain yogurt with the chopped garlic and fresh lemon juice.
    Add the grated cucumber and mix until well incorporated into the yogurt.
    Stir the olive oil and mint into the yogurt and cucumber mixture. Mix until all ingredients are well combined.
    Add salt and ground black pepper to taste, stirring to incorporate seasonings.
    Transfer the Cacik to a bowl and place in the refrigerator for at least an hour before serving, to allow the flavors to blend and for the sauce to cool.
     

  • Finish, assembly

    Serve the beef koftas in the hollow of beautiful Boston lettuce leaves, topped with Cacik sauce.

You can vary this recipe with different meats.

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